In a large bowl, place the applesauce, Sucanat, coffee, vanilla, and almond extract; stir well to combine, and set aside. In a medium bowl, stir together the pastry flour, wheat germ, soy flour, egg replacer, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and stir well to combine. Fold in the remaining ingredients. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets. Working in batches, drop the cookie dough by rounded teaspoonfuls on to the prepared cookie sheets, spacing them 2 inches apart. Bake the cookies at 375 degrees for 8-10 minutes or until golden brown on the bottom. Allow the cookies to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining cookie dough. Store the cookies in an airtight container.